Maple Tahini Chicken and Broccoli
Makes 4 1 1/2 cup servings
- 2 Tbs dark pure maple syrup
- 2 Tbs tahini
- 2 Tbs reduced-sodium soy sauce
- 2 tsp cornstarch
- pinch salt
- 4 tsp canola or avacado oil, divided
- 1 lb boneless skinless chicken breasts, cubed
- 1/4 tsp ground white pepper or black pepper
- 1 bunch scallions, sliced, white and green parts separated
- 2 tsp grated or minced peeled fresh ginger
- 1 cup reduced-sodium chicken broth
- 4 cups broccoli florets (about 2 small crowns)
- 2 cups peeled, sliced carrots
- 1 Tbs lime juice
- 2 tsp sesame seeds for granish, optional
- In a small bowl, whisk syrup, tahini, soy sauce, cornstarch, and salt.
- Set aside.
- Place large skillet over high heat.
- Add 2 tablespoons oil and swirl to coat skillet.
- Add chicken, sprinkle with pepper, and cook, turning once or twice, 5 to 6 minutes, until browned.
- Transfer chicken to a plate and set aside.
- Add remaining 2 tespoons oil to the skillet, followed by scallion whites and ginger.
- Cook, stirring, 15 to 30 seconds, until fragrant.
- Add broth and bring to a simmer, scraping up browned bits.
- Add broccoli and carrots, cover, and simmer, stirring once or twice, 4 to 5 minutes, until broccoli is bright green and vegetables are still crisp but softening slightly.
- Stir sauce, chicken, and accumulated juices from the chicken plat into the vegetables.
- Continue cooking, stirring often, 4 to 5 minutes, until chicken is cooked through and sauce is thickened.
- Remove from heat.
- Stir in reserved scallion greens, lime juice, and sesame seeds (if using) and serve.
. Maple. Page 110. Philadelphia: Quirk Books, 2015.